(Serves six to eight)Ingredients for the PastryFour oz(100g)butter,hard from the refrigerator, cut in pieces
Five oz(150g) flour
One oz(25g) icing sugarIf you have a food processor, put all the ingredients for the pastry into the bowl
and process until the mixture is like fine breadcrumbs.
If you are making the pastry by hand, put the flour and icing sugar together in a bowl.
Rub in the butter with your fingertips until you have a crumb-like mixture. Pat the
mixture around the sides and bottom of an 8 inch(20cm) flan dish. Put the flan in the
refrigerator for at least half an hour. Bake in moderate oven - 350°F(180°C)(Gas Mark
4)(bottom right oven in a 4 door Aga) - for about 20 minutes, or until the pastry is
golden brown.

For the fillinggrated rind and juice of 4 Seville oranges Four large eggs Four oz(100g) butter Ten oz(300g) caster sugarFor the filling, put the Seville orange rinds in a large bowl. Beat the eggs in a
jug. Add the butter and sugar to the orange rind. Sieve in the beaten eggs. Mix all
together and rest the bowl over a saucepan of simmering water. Stir until the butter has
melted and the sugar dissolved, then take the bowl off the heat. Stir the orange juice
into the buttery mixture. Don't be tempted to add the juice along with the rind at the
previous stage - it just doesn't work.

Pour the mixture of butter, sugar, eggs, orange rind and
juice into the baked flan case, and carefully put the flan back in the oven. Bake at
350°F(180°C)(Gas Mark 4)(bottom right oven in a 4 door Aga) for fifteen minutes, or
until the filling is just set to touch. Take out of the oven and serve either warm or
cool. (recipe courtesy of Claire Macdonald of Macdonald)

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